Butter caramel sauce
By VicentaLakin
The daughter bought a box of 1 liter of light cream on her birthday, opened it and did not run out, fearing that it would break, so she looked online for a quick solution to the light cream formula. I saw the butter caramel sauce, which was meant to consume the rest of the cream, but I didn't think of the cream caramel sauce, which tasted so good. In addition to the smell of caramel, there's a fragrance of milk that smells like taffy. I was going to make a toast to eat, but I couldn't resist the sweet smell of it, and it was just on a bun. It tastes great. Looks like we'll have to keep a bottle of this sauce at home. It's delicious。
Recipe Recommendations
- light cream 250 grams
- fine sugar 250 grams
- cold water 50 grams
- sweetening
- cook
- half an hour
- simple
Steps for Butter caramel sauce
1
The pot is filled with fine sugar and cold water, and the fire is hotter without mixing。
2
After a period of heating, the sugar melts and slowly turns yellow。
3
Take another pot, pour it in a light cream and boil it to boil。
4
When the colour of sugar turns red (amber colour), the fire is shut down. And carefully add boiling cream。
5
When the syrup becomes even and “silent”, it can wait until it cools。
6
Cracked caramel sauce becomes very dense and can be loaded into glass bottles, kept in refrigerators and taken at any time. (If the caramel is still rare after cooling, it can be boiled again and boiled with a small fire for one or two minutes, allowing some proper volatilization of the water. If the caramel is too thick after cooling, it can be applied to a small amount of open water, evenly mixed and diluted
7
Caramel sauce is very useful, not only in baking, coffee, milk tea, but also very delicious, eating bread and so forth, and suggesting that a bottle of "reserve" at home adds a sweet taste to normal life。
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